lemon spaghetti with shrimp Print Lemon Spaghetti with shrimp


  • Shrimp Marinade
  • 1 1/4 lb large shrimp shelled and deveined
  • 1/3 cup extra virgin olive oil
  • lemon zest from 2 lemons
  • 1/2 cup chopped parsley
  • 4 cloves of garlic minced
  • sea salt and freshly ground pepper
  • Pasta Lemon Sauce
  • 454 grams spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/2 cup Parmesan cheese
  • 1/2 cup chopped parsley
  • lemon zest from one lemon
  • salt to taste I used fine sea salt
  • pepper to taste


  1. In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
  2. Set aside to marinate at room temperature for about 20 minutes.
  3. Meanwhile bring a large pot of salted water to a boil.
  4. When water reaches a rapid boil, toss in the spaghetti and cook according to package instructions.
  5. While the pasta cooks, heat a large skillet over medium high heat.
  6. Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes turning them over once.
  7. Depending on the size of your pan, you may have to cook the shrimps in 2 batches.
  8. Once shrimps are cooked transfer to a plate.
  9. Whisk together the 1/2 cup extra virgin olive oil and 1/3 cup lemon juice and Parmesan cheese.
  10. Drain the spaghetti reserving about 1 cup of pasta water.
  11. Add the spaghetti to your skillet with the lemon sauce and a little bit of the pasta water. Toss well.
  12. Add in the parsley and lemon zest and sprinkle with salt and pepper to taste.
  13. Add in a little more pasta water to moisten if needed.
  14. Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.


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